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 Yesterday was muy fun and we have had so many great people stop in and sample our food, wine, sangria and wine slushies! The recipes for the fare sampled at Deer Run's Cinco de Maxo is below:
Queso Blanco Dip 1 pound deluxe white american cheese cubed 8 oz cream cheese cubed 1 small can of diced green chiles (I also added diced pickled jalepenos for an added kick) 1/4 cup of Deer Run Vignoles & 1/4 cup of whole milk to thin the sauce to the desired consistency Tortilla chips Add to crockpot and heat on low - the mixture will be ready in about 30 minutes Corn, Black Bean & Avocado Dip 1 bag of frozen corn 1 large can of black beans - drained and rinsed 2 avocados cut into chunks 1 package of grape tomatoes halved 1 tbsp of diced garlic add about 2 tbsp of each: white vinegar, cider vinegar , olive oil salt & pepper to taste Tortilla chips Since my beans were botched, I assume no one wants the recipe, so I have intentionally left it out! Max Mexicana - our take on a Mexican Sangria 2 bottles of Max Black 1/4 cup of triple sec 1/4 cup of sour apple sweet & sour schnapps 2 cups of raspberry-strawberry juice 1 apple sliced 1 orange sliced Mix & let sit overnight for maximum flavor Thank you to all who came out and joined us, we had a great time chatting with you and a special thanks to Chrissy the Scottish Terrier who came out and won over all of our hearts, especially Scott's! |
Marie K.I am the newest addition to the Deer Run Winery family. Scott and I married in 2014 and I transitioned from a hospitality manager to a grape farmer's wife. Archives
January 2019
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